Fraldinha com chimichurri
Argentina on a plate: a hard-seared, deeply charred skirt steak rested and sliced against the grain, drowned in a raw, garlicky, vinegar-sharp chimichurri. Fifteen minutes, one great steak, the sauce that makes it.
Make chimichurri by hand: finely chop parsley, oregano, and garlic, mix with red wine vinegar, olive oil, chili flakes, and salt; rest 30 minutes. Pat skirt steak bone-dry, salt hard, sear 2–3 minutes a side over screaming heat for a deep crust. Rest 10 minutes, slice against the grain, and spoon over chimichurri.
- Chop the chimichurri by hand — a blender turns it into a dull green slurry. Texture is the point.
- Let the chimichurri rest 30+ minutes so the garlic and oregano bloom into the oil.
- Skirt steak is thin: blistering heat, short time, and rest. Always slice against the grain or it's chewy.
Equipment
- Heavy cast-iron skillet or grill
- Sharp knife
- Bowl for the chimichurri
Ingredientes
Chimichurri
- 1 large bunch flat-leaf parsley, finely chopped
- 10 g fresh oregano, chopped (or 2 tsp dried)
- 4 garlic cloves, very finely minced
- 60 ml red wine vinegar
- 120 ml extra-virgin olive oil
- 2 g red chili flakes (ají molido)
- 5 g flaky salt
Steak
- 700 g skirt steak (entraña), or flank/bavette
- 5 g coarse salt
- Black pepper
- 15 ml neutral oil, high smoke point
Modo de preparo
- ETAPA01
Combine the chopped parsley, oregano, and minced garlic in a bowl. Stir in the vinegar, olive oil, chili flakes, and salt. Let it sit at room temperature at least 30 minutes — it gets better the longer it rests.
- ETAPA02
Pat the skirt steak completely dry with paper towel — moisture is the enemy of a crust. Season hard with coarse salt and pepper on both sides.
- ETAPA03
Heat a cast-iron skillet (or grill) until it's smoking hot. Add the neutral oil. The pan must be ripping hot before the steak goes in.
- ETAPA04
Lay the steak in and don't move it. Sear 2–3 minutes until a deep brown crust forms, then flip and sear 2 minutes more for medium-rare. Skirt is thin and cooks fast — don't walk away.
- ETAPA05
Move the steak to a board and rest 10 minutes, loosely tented. Resting is non-negotiable — cut early and the juices run out onto the board.
- ETAPA06
Find the direction of the grain (the muscle fibers) and slice thinly ACROSS it at an angle. Spoon plenty of chimichurri over the slices and serve more alongside.
Make ahead
Make the chimichurri up to 5 days ahead — it only gets better. Cook the steak fresh; it takes 8 minutes.
Storage
Chimichurri keeps 1 week refrigerated and improves over days; bring to room temperature before serving. Cooked steak keeps 3 days — best sliced cold into salads rather than reheated.
Variations
Chimichurri rojo
Add 1 tbsp smoked paprika and a chopped roasted red pepper for the red Argentine version.
On the grill (asado)
Cook over hardwood or charcoal for the true parrilla flavor — the smoke is half the dish.
Vegetable version
Spoon chimichurri over grilled portobellos, eggplant, or provoleta (grilled provolone) instead of steak.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
Should I blend the chimichurri?
No. Authentic chimichurri is chopped by hand — you want distinct flecks of herb suspended in the oil and vinegar, not a smooth purée. A blender bruises the herbs and turns it into a dull, baby-food-green slurry.
What cut should I use?
Skirt steak (entraña) is the classic Argentine choice — richly flavored and quick-cooking. Flank or bavette also work. All are thin, grainy cuts that demand high heat and slicing against the grain.
Why slice against the grain?
Skirt steak has long, visible muscle fibers. Cutting across them shortens the fibers so each bite is tender. Slice with the grain and even a perfectly cooked steak chews like a rope.
Can I make chimichurri ahead?
Yes — it's better for it. The garlic and dried oregano need time to soften and infuse the oil. Make it at least 30 minutes ahead, and it keeps a week in the fridge. Let it come to room temperature before serving.
How do I know when skirt steak is done?
It's thin, so it goes from rare to overdone fast. For medium-rare, sear 2–3 minutes per side and pull it at an internal 52–54°C / 125–130°F — it rises a few degrees while resting.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.